Implementation Of Initiatives To Improve The Quality Of Nutrition And Food Service For Patients At BIDMC

Abstract

BIDMC required an individual that could assist in the improvement of operations in the department of Food Service and Nutrition. With the proper resources, completing weekly tasks such as patient rounds, and reporting the necessary feedback from patients to the kitchen staff and general supervisor was easily achieved. A high volume of negative feedback,prompted initiatives to improve; kitchen workflow, timeliness of food delivery, and creation of accommodations. Although the data for the increase in positive feedback is not available at this time, comments about improvements in food quality, and service have been provided and emphasized.